Tempeh is one of the best sources of vegetable protein,
and seaweed is one of the best sources of minerals.
Combined with almonds that contain more than twice as much calcium as milk, the result is a truly nutritious dish.
The combination of dressings creates a recipe that satisfies and is delicious to the palate.
Enjoy it with some grain, a good salad of greens and some pickle, for a nutritious and balanced meal!
1 block of tempe
1 red onion
1 clove garlic (middle part removed)
1 handful of arame seaweed soaked
1 handful of peeled almonds
1 cm laminated ginger
1 to 2 tablespoons of shoyu
1 tablespoon of apple concentrate
1/3 cup of water
Cut the tempe into triangles and fry them in plenty of oil. Remove on absorbent paper.
Cut in julienne and slice the garlic.
Sautée both ingredients in a wide skillet with a pinch of salt and a bit of olive oil.
When the onion is soft, add the tempe, the almonds, the arame and the ginger in slices together with the liquids.
Place a lid and let it cook over a low fire until the tempe has absorbed all the juices.
Cook it with love … and enjoy it!
2 thoughts on “Sweet and sour tempeh with arame and almonds”
Beautiful presentation and great photos! This recipe sounds delicious. I’ve never heard of laminated ginger – maybe you could tell me what it’s like.
Thank you Frank!… when I say laminated ginger… I mean a piece of ginger cut in thin slices… sorry!! may be it’s not a correct way to say it in english… is it so?
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